Cheesy Mexican Meatballs
Prep time
Cook time
Total time
Cheesy Mexican Meatballs is a simple make ahead recipe
Recipe type: Dinner, Main Dish, Beef
Cuisine: Mexican
Serves: 18-24
  • 1 pound ground beef
  • ¾ c. oats (I measure them then grind them in my blender until they are coursly ground)
  • 2 eggs
  • 1 10 oz. red enchilada sauce, divided (I used mild)
  • 1 tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tps. pepper
  • 1 tsp. oregano
  • ½ tsp. cumin
  • 1 tsp.chili powder
  • ½ tsp. hot sauce, optional
  • 2 c. grated cheese (cheddar, Monterey jack, and Colby jack, and pepper jack are all good choices)
  • cilantro for garnish, if desired
  1. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
  2. Measure out ¼ c. enchilada sauce. Reserve the rest for topping the meatballs with.
  3. Add ¼ c. enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce together. I use my hands to combine them.
  4. Form meatballs. You can either shape them by hand or use a cookie scoop. I like to use a medium sized cookie scoop, about 2 Tablespoon size. I drop meatballs into a 9x13 pan exactly like you would if you were making cookies. Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!
  5. Pour remaining enchilada sauce over meatballs.
  6. Cover and bake for 30 minutes.
  7. Uncover and sprinkle cheese over meatballs. Bake for 10 more minuntes or until cheese is melted.
  8. Serve right out of the oven with Cheesy Spanish Rice!
Recipe by Little Dairy On the Prairie at